Stone-ground flour is ground with traditional stone mill at low temperature and low speed without any additives. All nutrients are well preserved, and rich nutrition is very beneficial to the human body. Stone mill flour is slightly yellowish in color. Ordinary flour is ground mechanically, because the steel roller grinding is too intense and the grinding temperature is too high, so a lot of nutrients in flour are lost.

1. the difference between stone mill flour and ordinary flour

1. technology

stone mill flour is ground by traditional stone mill at low speed and low temperature, but its flour output is correspondingly low. The speed of the stone mill is 2 rpm, the temperature is 45 degrees, and the milling process of paying equal attention to the skin and core greatly reduces the number of times of wheat grinding, and completely retains the flavor of wheat germ, protein, carotene and other nutrients.

Modern steel mill flour is finely ground by centrifugal casting steel mill roller. The mill runs at a high speed and temperature, with a speed of 5-8 rpm and a temperature of 12 degrees Celsius. Because the steel roller grinds too strongly and the grinding temperature is too high, protein and other nutrients in the flour are greatly lost, the natural flavor in wheat germ is lost, and the starch chain is damaged. The outstanding performance is that the stability time of dough is relatively short. This is because stone mill flour contains a lot of carotene and dietary fiber < P > Ordinary flour is very white. The molecular structure of starch chain of modern steel mill flour is destroyed, and the stability time of dough is reduced, so it is difficult to get together, so stabilizers must be added. In addition, in order to cater to people's wrong eating habits, the whiter the noodles, the better, additives such as whitening agent and gluten enhancer are added. So the flour looks very white.

3. In terms of taste

When flour and flour are ground with a stone mill, it takes a lot of water and it takes a short time to wake up after the flour is mixed. No matter whether it is pulled, pulled or rubbed, the noodles can remain flexible and continuous. After the noodles or noodles are cooked, the taste is flexible and chewy. All kinds of pasta made of stone mill flour have strong wheat flavor, good taste and chewy head.

Ordinary flour is damaged due to additives and whitening agents, and the carotene in the flour is too white. When kneading dough, the draft is less, and the color of the dough remains unchanged. If there are too many gluten enhancers, it is difficult to roll out the flour. After the noodles are cooked, they look good and taste strong, but they don't smell like wheat.

2. Nutrients in stone mill flour

1. Vitamins: Vitamins are a kind of compounds necessary for human body to maintain normal physiological functions. Wheat originally contains more B vitamins, but most of them are in germ, aleurone layer and cortex. Wheat is ground by a stone mill, and high-precision wheat flour has higher vitamin content.

2. Cellulose: the cellulose in wheat flour, which is used to make the milled wheat husk and the aleurone layer scraped from the wheat husk. Wheat flour with different precision has different cellulose content. Although cellulose can not be digested and absorbed by human body, it can promote gastrointestinal peristalsis and stimulate digestive glands to secrete digestive juice, which plays an important role in preventing colon cancer, so cellulose is called the seventh nutrient element of human body.

3. Starch: Starch is the main component of wheat flour. About 7% of the energy needed for people's various physiological activities and labor depends on starch conversion.

4. Fat: The fat content of wheat is about .7%-1.9%, mostly unsaturated fatty acids, which mainly exist in embryos and aleurone layer. After grinding, it is added into human wheat flour. Generally speaking, high-precision wheat flour contains less fat, while low-precision wheat flour contains a little more fat. The national standard flour contains 1.4 %-1.8% and the special flour contains .7%-1.4%. Wheat flour has a high fat content, which will be rancid under certain hot and humid conditions, making wheat flour deteriorate.

5. Gluten: Gluten means adding water to wheat flour to form dough, and washing it with water to leave water-insoluble substances with extensibility and elasticity. The gluten content depends on the variety of wheat.

6. minerals: minerals in wheat flour mainly include phosphorus, potassium, magnesium, calcium, sodium, iron, copper and other elements. Various elements exist in wheat flour in the form of inorganic salts.

Stone-ground flour is yellowish in color, rich in wheat flavor, and chewy in taste. It has the health-care effects of lowering blood fat, lowering blood sugar, promoting fluid production and caring skin all year round, and can prevent obesity, constipation, diabetes and other diseases.

3. How to distinguish stone flour from ordinary flour?

1. Watch the color:?

The whitest stone flour is slightly yellow in color, and will never produce fluorescence. Some stone-ground flour will be slightly black in color, which is caused by different wheat varieties and excessive drying of wheat during grinding. It contains a little more yeast, is more nutritious, does not affect eating, and has a yellowish color. If you look closely, there are fine bran stars on the epidermis, which is high-quality dietary fiber, but other flour does not.

2. Tasting:

Stone-ground flour retains wheat germ, which does not generate heat during grinding, and the wheat-flavored flour made from pasta is very strong mechanically. Mechanical flour is removed from wheat germ before grinding, and the heat generated during grinding makes the flour raw, so the taste after processing into pasta is very light. After making pasta with stone mill flour, it is strong and soft, and the remaining pasta will not stick to the teeth. Other flour-processed pasta can't do it at all.

3. Freezing:

Steamed steamed bread is frozen, and the steamed bread made of stone flour is as soft as the one after heating, and the flour is mechanically delicious and does not stick to teeth. The steamed bread made of mechanical flour will stick to the teeth and have no taste after heating.

4. Dumpling:

Dumpling is wrapped with stone flour, and it is fished into a big bowl after taking out the pot, without shaking. When it is completely cold, the dumplings will not stick to the skin, and they can be separated one by one without being damaged. Even the so-called high-grade dumpling special powder with gluten enhancer can't do this at all